Green Chicken Enchilada Soup Recipe
If you’re on the hunt for a soul-warming, flavor-packed meal that’s easy to make and absolutely comforting, this Green Chicken Enchilada Soup Recipe is your new best friend. Creamy yet tangy, loaded with tender shredded chicken and vibrant green enchilada sauce, this soup bursts with a delightful mix of textures and tastes that’ll have you coming back for seconds — it’s like a cozy hug in a bowl that’s perfect for any day of the week.
Ingredients You’ll Need
Every ingredient in this Green Chicken Enchilada Soup Recipe plays a vital role in building layers of flavor, texture, and color that make the dish unforgettable. From the savory chicken to the zesty lime juice, these essentials come together effortlessly.
- Chicken Breast: Use boneless, skinless chicken breasts or thighs for a juicy, tender protein base.
- Olive Oil: A splash for sautéing that adds subtle richness without overpowering the other flavors.
- Onion: Diced, it brings sweetness and depth when sautéed until soft and translucent.
- Garlic: Minced for a fragrant punch that elevates every spoonful of soup.
- Green Enchilada Sauce: The star ingredient providing vibrant color and tangy, layered heat.
- Chicken Broth: Low sodium preferred to control salinity, forming the flavorful soup base.
- Canned Green Chilies: Adds a mild, smoky kick and enhances the green hue.
- Corn: Optional but highly recommended for a sweet burst of texture.
- Black Beans: Optional; these bring a hearty, earthy contrast to the soup.
- Ground Cumin: Adds a warm, earthy spice that pairs beautifully with the chili powder.
- Chili Powder: Introduces a subtle heat to balance the creaminess.
- Dried Oregano: Offers aromatic herbal notes that amplify the Mexican-inspired flavors.
- Salt and Pepper: To taste, essential for seasoning and bringing all the flavors together.
- Lime Juice: Freshly squeezed to brighten every bite with a delightful zing.
- Heavy Cream: Optional, but it adds luscious creaminess that rounds out the flavors.
- Shredded Cheese: A Mexican blend makes the perfect melty, savory topping.
- Tortilla Chips: Crushed as garnish for irresistible crunch that contrasts the silky soup.
- Cilantro: Fresh and chopped to add a pop of color and fresh herbal brightness.
- Sour Cream: Optional, for that cool, tangy dollop that complements heat beautifully.
How to Make Green Chicken Enchilada Soup Recipe
Step 1: Cook the Chicken
Begin by heating olive oil in a large pot over medium heat; this creates the perfect foundation for sautéing. Season your chicken breasts generously with salt and pepper, then place them in the pot. Cook each side for about 6 to 7 minutes until the outside is nicely browned and the inside cooked through. Once done, remove the chicken and shred it with two forks—this prep is key for that tender, juicy texture we want in every spoonful.
Step 2: Sauté Vegetables
Using the same pot keeps all those flavorful browned bits from the chicken. Toss in the diced onion and sauté until soft and translucent, usually about 3 to 4 minutes. Add minced garlic and cook just until fragrant—about 30 seconds—to avoid bitterness but ensure that aromatic depth shines through in the soup.
Step 3: Add the Broth and Sauces
Pour in the chicken broth, green enchilada sauce, and diced green chilies, stirring well to distribute the vibrant ingredients. Now add your ground cumin, chili powder, oregano, and salt and pepper to taste. The pot should come to a gentle simmer here — this step is where all those warm spices start to mingle and build the heart of the soup’s incredible flavor.
Step 4: Add Chicken and Optional Ingredients
Return your shredded chicken to the pot, then stir in corn and black beans if you like extra texture and substance. Let everything simmer for 10 to 15 minutes, which gently melds all those flavors into a harmonious and satisfying experience. This is where the soup reaches its full potential, thickening slightly and deepening in taste.
Step 5: Add Cream and Lime Juice
If you want your Green Chicken Enchilada Soup Recipe to have an extra luxurious touch, stir in the heavy cream now — this adds smooth richness and balances the spices nicely. Finish with fresh lime juice to introduce a bright, zesty contrast that awakens the entire bowl and keeps the flavors lively and fresh.
Step 6: Serve
Ladle the soup into your favorite bowls and don’t be shy with the toppings. Sprinkle on shredded cheese, scatter chopped cilantro over the top, add a dollop of sour cream, and finish with crushed tortilla chips to deliver that delightful crunch. Each spoonful is a beautiful blend of creamy, spicy, tangy, and crunchy elements that makes this dish an instant favorite.
How to Serve Green Chicken Enchilada Soup Recipe
Garnishes
Garnishes transform this soup from cozy to celebratory. Fresh cilantro adds popping color and a fresh herbaceous note. The shredded cheese melts into creamy pockets, sour cream brings cool contrast, and crushed tortilla chips introduce irresistible texture. These finishing touches aren’t merely decorative — they’re essential to achieving that authentic enchilada soup experience.
Side Dishes
This soup stands strongly on its own but pairing it with warm, crusty bread or classic Mexican rice boosts the meal wonderfully. A simple side salad with lime vinaigrette also pairs beautifully, offering a fresh, crisp counterbalance to the rich soup flavors.
Creative Ways to Present
For an eye-catching presentation, serve the Green Chicken Enchilada Soup Recipe in mini cast iron bowls or colorful ceramic soup crocks. Layer toppings artfully and serve with a lime wedge on the side for that extra squeeze of brightness. You can also offer tortilla strips instead of chips for different crunch textures, or sprinkle smoked paprika atop the sour cream to elevate visual appeal and bring smoky depth.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Green Chicken Enchilada Soup Recipe keep well in airtight containers in the refrigerator for up to 3-4 days. As the flavors continue to meld overnight, you might find it tastes even better the next day! Just be sure to add fresh toppings each time for the best texture and flavor.
Freezing
This soup is freezer friendly and makes for a fantastic make-ahead meal. Let it cool completely, then store in freezer-safe containers for up to 3 months. Keep in mind that heavy cream may separate slightly when thawed, so you might want to add a splash of cream fresh when reheating.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally to prevent sticking. If the soup has thickened too much, add a bit of chicken broth or water to loosen the consistency. Avoid high heat to preserve the creaminess and prevent the herbs and dairy from breaking down.
FAQs
Can I use rotisserie chicken instead of cooking chicken breasts?
Absolutely! Using rotisserie chicken is a great shortcut that saves time and adds extra flavor. Just shred the chicken and add it during the same step as the cooked chicken in the recipe.
Is it okay to skip the heavy cream?
Yes, skipping the heavy cream still results in a delicious soup. The enchilada sauce and broth provide plenty of richness, but the cream adds a lovely velvety texture if you want it.
Can I make this soup vegetarian?
To make it vegetarian, substitute chicken broth with vegetable broth and omit the chicken or use shredded roasted vegetables or tofu. It won’t be a traditional enchilada soup, but still delicious and comforting!
How can I make the soup spicier?
Add extra green chilies, a pinch of cayenne pepper, or a few dashes of hot sauce. Adjust the spice gradually and taste as you go for the perfect heat level.
What’s the best way to store leftover garnishes?
Store fresh cilantro in a small container covered with a damp paper towel to keep it fresh longer. Keep shredded cheese and chips sealed tightly in separate containers to maintain freshness and texture.
Final Thoughts
This Green Chicken Enchilada Soup Recipe is one of those dishes that feels like a warm embrace after a busy day — comforting, flavorful, and surprisingly easy to pull together. Whether you’re cooking for family, entertaining friends, or simply treating yourself, it’s the kind of meal that keeps you coming back to the kitchen. Give it a try, and I promise you’ll love every cozy, delicious bite.
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Green Chicken Enchilada Soup Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Green Chicken Enchilada Soup is a comforting and flavorful dish featuring shredded chicken simmered in a zesty green enchilada sauce broth with spices, black beans, corn, and a touch of cream. Topped with cheese, cilantro, and crunchy tortilla chips, it’s perfect for a family dinner or casual gathering.
Ingredients
Protein
- 2 large boneless, skinless chicken breasts (or thighs for more flavor)
Produce
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons lime juice
- Fresh cilantro, chopped (for garnish)
Canned and Packaged Goods
- 1 can (about 10 oz) green enchilada sauce
- 4 cups chicken broth (low sodium preferred)
- 1 can (4 oz) diced green chilies
- 1 cup frozen or canned corn kernels (optional)
- 1 can (15 oz) black beans, drained and rinsed (optional)
- Crushed tortilla chips (for garnish)
- Sour cream (for garnish, optional)
Dairy
- 1/2 cup heavy cream (optional)
- 1/2 cup shredded Mexican blend cheese (for topping)
Pantry/Spices
- 1 tablespoon olive oil (for sautéing)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
Instructions
- Cook the Chicken: Heat olive oil in a large pot over medium heat. Season the chicken breasts with salt and pepper, then add them to the pot. Cook for 6-7 minutes per side, until browned and cooked through. Remove from the pot and shred the chicken using two forks. Set aside.
- Sauté Vegetables: In the same pot, add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add the Broth and Sauces: Pour in the chicken broth, green enchilada sauce, and diced green chilies. Stir to combine. Add ground cumin, chili powder, dried oregano, and salt and pepper to taste. Bring the mixture to a simmer over medium heat.
- Add Chicken and Optional Ingredients: Add the shredded chicken back into the pot along with the corn and black beans if using. Stir well and let the soup simmer for 10-15 minutes to allow the flavors to meld.
- Add Cream and Lime Juice: If using, stir in the heavy cream for added creaminess. Finish by adding lime juice to brighten and balance the flavors of the soup.
- Serve: Ladle the soup into bowls and top with shredded cheese, fresh cilantro, a dollop of sour cream if desired, and crushed tortilla chips for a satisfying crunch.
Notes
- Substitute chicken thighs for a more flavorful and juicy soup.
- For a lighter option, omit the heavy cream or substitute with a dairy-free alternative.
- Adjust the spice level by adding more chili powder or diced jalapeños if desired.
- This soup freezes well; cool completely before freezing in airtight containers.
- Use low sodium chicken broth to better control the salt level in the soup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
